Penicillin

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Abstract
A review is given of a large series of expts. designed to increase the yields of penicillin in surface cultures. As a result of the proper selection of organisms and nutrients, including use of corn steep liquor, use of lactose as the principal source of carbohydrate, and addition of nutrients during the course of fermentation, yields of penicillin have been increased from 2 to 6 U. per ml. to as much as 160-220 U. per ml. In arriving at the above improved media, studies were made on the use of various C sources at various concs., various N sources and corn steep liquor, various nutrient salts, and the addition of nutrients during the course of the fermentation. The role of corn steep liquor in increasing the yield of penicillin was studied but no definite conclusions were drawn except that it aids in maintaining proper pH changes as well as supporting vigorous fungus growth.

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